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#WFD – Cheddar, Mushroom & Black Pepper Pies
Bake in the oven for 15 minutes or until the pastry is golden brown and flaky.
POLOKWANE – For all our vegetarian readers, this recipe is for you, just to make sure you don’t feel left out!
These easy to make pies are perfect for dinner any day of the week and can be made in individual ramekins so each person can enjoy their own.
Ingredients
- 1 x roll puff pastry
- 15ml cooking oil
- 250g button mushrooms, sliced
- 1 x clove garlic, crushed
- 2 x carrots, peeled and grated
- 4 x baby marrows, grated
- 1 x sachet KNORR Black Pepper Sauce
- 150g cheddar cheese, grated
Method
- Preheat oven to 200°C.
- Heat cooking oil in a pot and fry the mushrooms and garlic until soft.
- Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally.
- In the meantime make up the sachet of KNORR Black Pepper Sauce as per on pack instructions.
- Add the made up sauce to the pot and stir in the grated cheddar cheese.
- Divide the mixture between four oven proof ramekins.
- Unroll the pastry and cut out four 7.5 cm circles and top the ramekins with the pastry circles making sure the pastry stretches over the edge of the ramekins.
This recipe was supplied by What’s for Dinner.
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